INGREDIENTS
- 1 pound Spaghetti
- 2 tablespoons Sea salt
- 2 tablespoons Extra virgin olive oil
- 4 ounces Pancetta , thinly sliced or diced
- 1 cup Pecorino Romano, grated
- 3 Eggs
- 1 cup Frozen English peas, thawed
- Pepper to taste
INSTRUCTIONS
- Add olive oil to a dutch oven or deep skillet and cook the pancetta over medium-high heat until it is crisp.
- Set pancetta aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
- In a bowl whisk together the eggs and pecorino Romano cheese.
- Cook your spaghetti, according to package instructions, in water that has been salted. When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
- Add the reserved oil back to your dutch oven and heat it over medium heat.
- Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
- Add your pancetta, and English peas, and toss together until the peas are warmed through.
- Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
300x600
INGREDIENTS
- 1 pound Spaghetti
- 2 tablespoons Sea salt
- 2 tablespoons Extra virgin olive oil
- 4 ounces Pancetta , thinly sliced or diced
- 1 cup Pecorino Romano, grated
- 3 Eggs
- 1 cup Frozen English peas, thawed
- Pepper to taste
INSTRUCTIONS
- Add olive oil to a dutch oven or deep skillet and cook the pancetta over medium-high heat until it is crisp.
- Set pancetta aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
- In a bowl whisk together the eggs and pecorino Romano cheese.
- Cook your spaghetti, according to package instructions, in water that has been salted. When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
- Add the reserved oil back to your dutch oven and heat it over medium heat.
- Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
- Add your pancetta, and English peas, and toss together until the peas are warmed through.
- Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
0 Komentar